Layered Mediterranean Eggplant Zucchini Bake
Indulge in the vibrant flavors of our Layered Mediterranean Eggplant Zucchini Bake, a delightful fusion of roasted vegetables and creamy cheeses that is perfect for family meals or casual gatherings. This hearty dish features layers of tender eggplant, zucchini, and bell pepper, all enveloped in a rich marinara sauce and topped with a blend of ricotta, mozzarella, and Parmesan cheeses. Not only does it offer a colorful presentation, but it also provides a nutritious option packed with wholesome ingredients. Easy to prepare and even better as leftovers, this bake is sure to impress your guests while keeping your cooking hassle-free.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 medium eggplant
- 2 medium zucchinis
- 1 medium bell pepper
- 2 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Olive oil
- Salt
- Pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplant and zucchinis; chop the bell pepper. Toss with olive oil, salt, pepper, oregano, and basil. Spread on a baking sheet and roast for 20-25 minutes until tender.
- In a baking dish, layer half of the marinara sauce followed by half of the roasted vegetables. Add half of the ricotta, mozzarella, and Parmesan cheeses. Repeat the layers finishing with cheese on top.
- Cover with foil and bake for 30 minutes. Remove the foil for the last 15 minutes to achieve a golden top.
- Let cool slightly before serving.
Nutrition
- Serving Size: 1 portion (about 200g)
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 55mg